Improving Protein Peroxidation of Aquatic Products with Extracts of Spices: A Review

Abstract

Abstract: Aquatic products are rich in high-quality protein, however, lipid peroxidation and protein peroxidation are easy to occur in the process of preservation and processing of aquatic products, which have an impact on the nutritional value, sensory quality, structural properties and protein functional properties of aquatic products. Natural spice extract can not only give flavor to aquatic products, but also show good antioxidant properties in the process of aquatic products processing and storage. This paper briefly describes the molecular mechanism of protein oxidation, the main components of spice extract and the mechanism of delaying protein peroxidation, and summarizes the application of spice extract in improving protein oxidation of aquatic products. In order to provide theoretical support for expanding the application of spice extract and optimizing the processing technology of aquatic products.

Key words: spice extract, improvement of oxidation, aquatic products, protein oxidation

CLC Number:

TS201.4

JIan Ming Yuan TANG Fu-hua LI. Improving Protein Peroxidation of Aquatic Products with Extracts of Spices: A Review[J]. FOOD SCIENCE.

References

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